Vanilla Cupcakes
Here's another great egg and dairy free cupcake from Vegan Cupcakes Take Over the World. They are very moist and not at all crumbly like most vanilla vegan cakes I've tried.
1 c soy milk
1 t apple cider vinegar (i used rice vinegar)
1 1/4 c flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/4 t salt
1/3 c canola oil (i used light olive oil)
3/4 c sugar
2 t vanilla extract
1/4 t almond extract, caramel extract or more vanilla extract
Preheat oven to 350 degrees and line muffin pan with cupcake liners
Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled
Beat together the soy milk mixture, oil, sugar, vanilla and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain. Add a bunch of pink dye if you like the nice pretty color!
Fill cupcake liners two-thirds of the way and bake for 20-22 minutes til done. Cool completely before frosting.

